Mango Tapioca
Baking and Desserts • Mexican
Description
Mango Tapioca
Ingredients
- Mango 5 oz
- Tapioca 0 oz
- Pistachios 0 oz
- Paprika 0 oz
- Butter 0 oz
- Milk 5 fl oz
- Gingerbread-flavored syrup 0 fl oz
- Water 50 fl oz
Step-by-Step Guide
Step 1
Add the tapioca to 1.5 liters of boiling water and cook for 5 minutes; drain in a sieve and rinse with cold water.
Step 2
Pour the cooked tapioca with milk and cook over high heat for another 5 minutes, stirring occasionally; transfer the tapioca to a bowl, cover with plastic wrap, make a small hole in the wrap with a knife, and place in the freezer for 20 minutes.
Step 3
Pour the nuts with 0.5 of the sugar syrup and cook until the caramel darkens.
Step 4
Remove the nuts from the heat and transfer them one by one onto parchment paper.
Step 5
Cut the mango into large cubes.
Step 6
Melt the remaining butter, add the remaining sugar syrup and mango, and heat for 3-4 minutes, stirring constantly.
Step 7
Place the mango on the tapioca, sprinkle with nuts and paprika, and serve.
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